After a loooooong break, here I am again 🙂 It’s been almost a year since my last post, so I guess it’s time again to get myself together and start to publish easy, fast and what is the most important, delicious, recipes. And I’ve received so much feedback from different sources that they want to see new recipes, so that’s also a good reason to continue again 🙂

Enough said, the next salad doesn’t really need introductions… A classic – coleslaw. It fits perfectly with e.g. barbequed food and we like eating this also with hamburgers. A perfect side at this time of the year, when people are grilling a lot!

150 ml vegan mayonnaise (recipe here, though you can also use a ready made mayo)

3 tbs vinegar

2 tbs brown sugar

3 tbs soy milk

salt and black pepper, to taste

Cut cabbage in half and peel off a few thin outer layers. Cut each half into quarters and then cut out the hard core in the middle. Slice each quarter crosswise into thin shreds. Peel carrots and grate them into coarse shred with a box grater (or with a food processor). Combine shredded cabbage and grated carrots in a mixing bowl.

Prepare dressing in a separate bowl. Combine vegan mayo, vinegar, sugar, soy milk and whisk together. Season with salt and black pepper, to taste. Dressing should be vinegary, but sweet at the same time, so please feel free to fine tune it to your taste.

Pour dressing on top of cabbage and carrot shreds and mix well. Taste and add salt and black pepper, if needed. Let coleslaw rest in the fridge for approx. 1 hour before serving.